Ingredients:

15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.

Methods:

Preheat oven to 350 degrees F. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth bring to a boil and poach 15 minutes or until garlic is soft.

Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork let aside.
Cook and reduce chicken broth to a glaze remove from heat and set aside.

In a large bowl, combine cream cheese, Parmesan cheese, mushroom soup, garlic-chicken glaze, mashed garlic, and egg yolks stir until well blended.Transfer into a shallow ungreased 1 1/2-quart soufflé dish. Bake, uncovered, 45 to 50 minutes or until golden brown.Remove from oven and serve with bread.